Cherry Clafoutis from Limousin, France

Cherry Clafoutis

I felt a strong tremor move the desk, floor, and walls around me. A few minutes later, the first thing I thought of doing was check the U.S. website that reported the magnitude of quakes around the world. Beneath the quake I had felt, on the chart, there was also a report of a small tremor in France, near the Massif Central. I didn´t know France had quakes and much less a volcano!
On a long train ride (about 30 hours) a few years later, travelling from southern to northern France, I realized the train would make a small stop at a  train station in the Massif Central. "How exciting!"  I thought, "I´ll be able to see France´s volcano! Earlier in the afternoon, the train cars travelled past the proverbial house built on a rock. Meandering rivers and green valleys surrounded a large cliff that held one house on the very top. Slowly, dusk was arriving. When we arrived at the long-awaited station, instead of witnessing a large volcano, all I could see was the pitch-dark dusk outside. I squinted, and still couldn´t see much.

Ceramic dishes made in Limoges, Limousin

About Clafoutis and Limousin
In Limousin, the bread basket of France, cherries are available from late May through June. Plums, peaches, apples, pears, figs, and medlar appear in the following months. Cherries are useful for lowering cholesterol, and for lessening inflammation.
Clafoutis comes from the verb clafir, which means to fill. The batter is filled with cherries. Others believe that the word clafoutis refers to the fact that the cherries resemble nails in midst of the custard. Those who dislike finding the pits in the cherries and therefore in the custard, will indeed feel that the cherries are as hard as nails.
The traditional way to make this dish involves leaving the pits in the cherries. In order to keep this recipe authentic, some cooks argue that the final product will be too liquid, because the cherry juices will leak into the custard, and they might have a point there. Others go so far as to say that the pits expel a special flavor to the dish. At any rate, if you want to make an authentic clafoutis, leave those cherry pits in. Look at the bright side. I know I did. You won´t have to pit the cherries! How easy can a cherry dessert get!


Recipe

1 pound of cherries, washed
3/4 cup flour
1/2 cup granulated sugar
3 eggs
1 cup milk plus 1/2 cup cream; OR  only 1 1/2 cups milk for a more authentic Limousin clafoutis
2 tablespoons melted butter
2 teaspoons vanilla
1/8 teaspoon salt



Grease the 9- inch round or square pan, and place washed, unstemmed cherries on it. I used sweet cherries, as many people do, though the authentic recipe calls for tart cherries. Place the flour and sugar in a bowl. Add the eggs, mixing them slowly into the flour. As it thickens, add the milk and melted butter, and make sure you don´t get any lumps. Add vanilla. Pour over cherries, and bake in a 375 degree F oven (190) for 45-60 minutes. It is cooked when you can press it lightly with your fingertips, and the top is golden brown.

References
http://suite101.fr/article/recettes-du-clafoutis-aux-cerises-traditionnel-et-autres-fruits-a13314
http://www.marthastewart.com/344662/cherry-clafouti?center=276955&gallery=274446&slide=282911
http://les-trois-chenes.hubpages.com/hub/Clafouti-with-Cherries-a-Traditional-French-Dessert-Recipe
http://www.easy-french-food.com/cherry-clafoutis-recipe.html
http://en.wikipedia.org/wiki/Clafoutis

Mother´s Day Chocolate Coconut Pudding (Tembleque) Flowerpot Cake- Puerto Rico

Gumpaste roses in an oreo crumb-covered chocolate pudding pot

The lagoon in the center is cushioned on green vegetation that surrounds it. Now, the lighthouse on the highest hill in the center lies peacefully overlooking the soft blue bay. Last night, in contrast, the beacon shone its light routinely around the sky.
To the right, the paradisiac islands lie in a line.... Icacos, Lobos, Palominos... perfect snorkeling, scuba diving and beach spots. They resemble coulis decorations on a dinner plate.... interspersed drops running along the horizon.
I was at Fajardo, Puerto Rico, at the beach. I had sherbets and ice cream, and even though I unfortunately didn´t try tembleque while I was there, I know that this coconut custard´s hydrating electrolytes would have come in handy, too.
I travelled only half an hour away to find a contrasting national park. Within it, on the top of a castle-like structure in the middle of the forest, I could see a hill nearby plastered with Sierra Palms that held swaying palm branches in the breeze. They looked like origami cranes; the boughs were poised as if they were ready to fly away from the approaching grey clouds. That and the sound of the elusive coqui are my most vivid memories of El Yunque Park, located in Puerto Rico.


History of Tembleque
It is a custard made by cooking coconut milk with spices and sugar. Its name is derived from the spanish word temblar, which means tremble, as the dessert is supposed to jiggle like jello. A similar dessert in Brazil is manjar branco, except that it doesn´t necessarily include coconut.

Sierra Palms in El Yunque, Puerto Rico

El Yunque

View of Capitol building of San Juan, from the Cristobal Fort

Recipe 1

Gumpaste Roses or washed,very clean silk roses

Flowerpot lined with parchment paper

Oreo cookie crumbs

Graham cracker crumbs (optional)

Tembleque http://www.meals.com/Recipes/Chocolate-Tembleque-Custard.aspx?recipeid=138264

Recipe 2

You can make a more traditional tembleque in a savarin mold (or similar  mold, like a "flanera") I used a rose mini cake pan from Nordicware, which you can find at the following link: http://www.sears.com/shc/s/p_10153_12605_SPM1672744801P?sid=IDx20070921x00003a&ci_src=14110944&ci_sku=SPM3314908402

The recipe for traditional tembleque is in this link:

http://www.verybestbaking.com/recipes/138504/Puerto-Rican-Coconut-Dessert/detail.aspx

At only 170 calories per serving, and full of coconut milk minerals (magnesium, potassium, among others) this silky dessert is very satisfying and refreshing.

 References
http://en.wikipedia.org/wiki/Tembleque